Raw Dairy Feedback

Mel (Los Angeles, CA) on 11/22/2007:

Not ALL cows carry the bovine leukemia virus, and there are MUCH fewer documented cases of bacterial infections, and otherwise, due to consumption of raw dairy, than there are documented cases of ailments and illnesses affiliated with pasteurized dairy. Further, Louis Pasteur developed this process for beer and wine to give it longer shelf-life. Commercial industries adapted it and a homogenization process to dairy. The first poster (Marian) is exactly right -- pasteurizing kills all of the good enzymes necessary for proper digestion, as well as any potentially harmful bacteria (not all bacteria is bad). People that are lactose intolerant, can often drink raw milk. Other syndromes that are triggered by dairy (I have one) are not exacerbated by raw dairy (I speak from first-hand experience, as well as corroborated research findings).

Another rather disgusting side-effect of pasteurized dairy: since the extreme heating process does such a good job of killing (pasteurizing is flash-heating to lethal temperatures, for those who don't know) many of these producers keep less than sanitary conditions and use milk that would otherwise be considered diseased. I, for one, do not relish consuming a cupful of dead harmful bacteria, any more than I would the living variety. Raw, organic dairy farms, who grass-feed their free-range cows, rather than grain-feeding (a source of many bovine ailments) confined animals, are also usually highly meticulous about the conditions of their dairy facilities. Here in CA, (as well as in NM, CT and 2 or 3 other states) it's legal to sell through Whole Foods, so it's quite regulated (and expensive!! @ $16/gal.) and many dairy farms permit tours of their facilities.

Other states have more restrictive laws concerning the sale of raw dairy to the consumer, so finding a source is usually a little more creative and independent process. There are websites available to help with the search for a quality provider. Weston Price, a leading health and nutrition expert has a great website with info about the health, legal and economic issues surrounding raw milk: http://www.realmilk.com , as well as an additional wealth of information on nutrition and other raw foods.

In addition to my own personal experience, and a ton of educated research (I am a scientific researcher by trade, and gather my information from qualified sources), my family is Amish. My direct lineage has not been in the community for 3 generations now, but cousins and older family members still are, and I grew up thinking it was quite normal to have the family car parked next to the horses and buggies at the local market. All foods among my family are organic, direct from the farm products. As of yet, since the late 1700s, when we settled here, I've never heard any tales of rampant bacterial infections running through the community. We have very little disease or other illness. My great-grandmother lived to 102 in her own house, unassisted, and likely had the health to live much longer, if she'd had the will. Her husband was 90. Her daughter is now 96 and going strong. Any relative in my family who dies before the age of 90 is considered too young.

So, from first-hand personal experience, plus documented knowledge of hundreds of years throughout generations of my family and their community, as well as extensive educated research on the matter -- I urge anyone with an open mind enough to circumvent the anti-nature propaganda of the commercial food industry to research the facts and seriously consider replacing the over-processed dairy in their diet with the real stuff.

Peace & Health!